Highlights include emulsifier launch as part of market-leading portfolio and educational presentation on hurdle technology for freshness
DuPont Nutrition & Biosciences will offer its baking innovation expertise and wide-ranging DuPont™ Danisco® ingredient solutions to attendees at the International Baking Industry Expo, September 8 to 11.
DuPont uses cutting-edge science to solve today’s baking challenges from optimizing production efficiency to cost and waste reduction and from maintaining freshness throughout shelf life to reformulating for cleaner labels. DuPont offers ingredient technology in applications across the baking industry, including yeast-raised sweet goods, cakes, tortillas, flatbreads, pan breads, buns, rolls, bagels and fillings, glazes and toppings.
As part of its industry-leading portfolio of emulsifiers, DuPont will introduce DIMODAN® NG 100 at the expo. DIMODAN® NG 100 is a non-GMO, next generation emulsifier solution to replace hydrated monoglycerides as a dough conditioner and crumb strengthener in a broad range of applications.
Using this new monoglyceride powder instead of hydrated pastes, baking manufacturers achieve similar product yields with a smaller ingredient amount, leading to cost savings and big sustainability gains with this easy-to-use solution.
Visitors can sample the breadth of DuPont innovations for the baking industry and beyond during the expo. Daypart menus will begin with a Brunch Bar featuring an assortment of on-trend toasts and toppings followed by an afternoon Taco Bar with tortillas and various fillings.